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Sriracha Aveyo Sablefish Cakes

by Sarah Kesseli June 10, 2015

Sriracha Aveyo Sablefish Cakes

Ingredients:

  • 8 oz SizzleFish Sablefish (2 portions), cooked and flaked
  • 1 large egg white
  • 3 tbs Aveyo
  • 1 tsp Sriracha
  • pinch salt
  • 1/2 lime
  • 2 tbs coconut flour
  • 1 green onion, chopped

Preparation Instructions:

1. Mix together all ingredients
2. Form into 4 cakes
3. Heat a non stick skillet over medium heat (coat with oil or spray)
4. Cook about 2-3 minutes or until golden
5. Flip and cook an additional 2 minutes
6. Repeat with all cakes
7. Serve with additional Aveyo and Sriracha, if desired

 

Recipe Credits: Ingredients Of A Fit Chick




Sarah Kesseli
Sarah Kesseli

Author


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